This Argentinian-inspired compound butter brings bold herbaceous flavor to any dish. The combination of fresh parsley, garlic, and red wine vinegar transforms simple butter into a versatile sauce that elevates grilled meats and vegetables alike.
With just 10 minutes of prep, you’ll have a rich, tangy spread that melts beautifully over steak, chicken, or roasted corn. The vibrancy of chimichurri pairs perfectly with the creamy richness of butter.
Ingredients for Chimichurri Butter Sauce
Nine ingredients transform butter into Argentinian-inspired herb-infused magic for your table.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Room temperature, high-quality |
| Fresh Flat-Leaf Parsley 🌿 | 1 cup | Finely chopped, packed |
| Garlic Cloves 🧄 | 4 cloves | Minced or pressed |
| Red Wine Vinegar 🍷 | 2 tbsp | Aged for depth |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | Fruity and robust |
| Dried Oregano 🍃 | 1 tsp | Mediterranean or Mexican |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Coarse grind ideal |
The parsley is non-negotiable here. Fresh flat-leaf (Italian) parsley only—no curly stuff, which has a grassy taste. Farmers markets have the best bunches (bright green, no wilting). For the butter, Plugrá or Kerrygold are my go-tos—higher fat content gives a creamier result. The vinegar should be a good aged red wine vinegar, not the harsh stuff from the dollar store.
No fresh parsley? Fresh cilantro plus a pinch of mint gets you 80% there (skip the mint if you hate it). Out of red wine vinegar? Apple cider vinegar works in a pinch. For heat, a dash of cayenne replaces red pepper flakes. The garlic can be granulated if fresh is unavailable (use one-third the amount).
This keeps 5 days in the fridge (covered) or 3 months frozen. Roll in parchment paper for easy slices. Perfect on steak, corn, or tossed with roasted potatoes (worth the extra effort).
Why You’ll Love This Recipe
- Five-Minute Magic: I blitz parsley, garlic, and vinegar in my mini food processor while the butter melts on the stove—done before the water boils.
- Bright and Zesty: That hit of red wine vinegar cuts through the rich butter, and the fresh parsley keeps it tasting alive, not heavy.
- Steak or Toast: Honestly, I’ve drizzled this over grilled chicken, tossed it with roasted potatoes, and even spread it on crusty bread for a last-minute appetizer.
- Fridge Friendly: It keeps for a week in the fridge, so I make a double batch and spoon it onto everything from eggs to leftover pasta.
Step-by-Step Instructions for Chimichurri Butter Sauce
Here’s the method. Simple, flavor-packed, and ready in minutes.
Step 1: Prepare the Herb Base
In a food processor, combine the 1 cup Fresh Flat-Leaf Parsley, 4 cloves Garlic Cloves, 1 tsp Dried Oregano, 0.5 tsp Red Pepper Flakes, 0.5 tsp Kosher Salt, and 0.25 tsp Freshly Ground Black Pepper. Pulse until finely chopped but not puréed—you want texture, not a paste.
Stop and scrape down the sides of the processor as needed. The parsley should be broken into small, vibrant green pieces, and the garlic should be completely minced. This forms the aromatic foundation of your sauce.
Step 2: Incorporate the Liquids
With the processor running, slowly drizzle in the 2 tbsp Red Wine Vinegar and 2 tbsp Extra-Virgin Olive Oil. This emulsifies the mixture slightly and helps distribute the flavors evenly. Let it run for 10-15 seconds after adding the liquids to ensure everything is well combined.
The vinegar will brighten the herbs while the olive oil adds a fruity depth. You’ll notice the mixture becomes slightly glossy—this is exactly what you want.
Step 3: Blend in the Butter
Add the 1 cup Unsalted Butter (make sure it’s at room temperature) to the processor in 2-3 chunks. Pulse until just combined—you want the butter to be evenly distributed but still slightly chunky for texture.
Don’t over-process here. The butter should coat the herbs but not turn into a completely smooth mixture. The slight rustic texture is part of what makes this sauce so special.
Step 4: Rest and Infuse
Transfer the chimichurri butter to an airtight container and let it sit at room temperature for 30 minutes. This resting period allows the flavors to meld together beautifully.
You’ll see the herbs release their oils into the butter, creating a vibrant, aromatic sauce. After resting, give it a quick stir before using to redistribute any settled herbs.
Step 5: Serve or Store
Use the chimichurri butter immediately over grilled meats, vegetables, or bread. For storage, keep it in an airtight container in the refrigerator for up to 1 week. The flavors will continue to develop over time.
If storing, let it soften at room temperature for 15-20 minutes before using to make it easier to spread or melt. The sauce should have a bold, herby aroma with a slight tang from the vinegar and a gentle heat from the red pepper flakes.
Pro Tips For Making Chimichurri Butter Sauce
- Soften the Butter: Take the butter out 30 minutes before starting— room temperature blends smoothly with the parsley and vinegar without turning greasy. I learned this the hard way after ending up with a separated, oily mess.
- Fine Chop the Parsley: Mince the flat-leaf parsley as finely as possible, stems and all. The smaller the pieces, the more they distribute evenly in the sauce instead of clumping in every bite.
- Balance the Vinegar: Start with half the red wine vinegar, taste, then add more. Too much makes the butter split, and the sharpness can overpower the garlic and herbs.
- Use a Fork: Skip the whisk and mash everything together with a fork—it crushes the garlic into the butter better and gives you more control over the texture. Sounds weird, but it works.
Wine and Beer Pairings for This Dish
White Wine Pairings
Argentinian Torrontés is my top pick—its floral notes and crisp acidity cut through the butter while complementing the herbs. A chilled Sauvignon Blanc from New Zealand offers citrusy brightness that balances the sauce’s richness perfectly. 🍷
Red Wine Options
For red lovers, a light-bodied Pinot Noir from Oregon or Burgundy works beautifully—the earthy notes harmonize with the oregano and parsley. Avoid heavy tannic reds like Cabernet that can clash with the vinegar’s tang.
Beer Pairings
A crisp Argentinian lager like Quilmes cleanses your palate between bites. For craft options, a Belgian witbier with its citrus and spice notes creates an exciting contrast with the chimichurri’s bold flavors. 🍺
Sparkling Choices
Prosecco or Cava bring effervescence that lifts the butter’s richness off your tongue. The bubbles also help distribute the herb oils across your palate for full flavor impact.
Non-Alcoholic Pairings
Sparkling water with a squeeze of lime offers a simple, refreshing contrast. For something special, ginger beer provides a spicy kick that stands up to the garlic and red pepper flakes. ✨
Nutrition Facts
Frequently Asked Questions
Can I make this without a food processor?
Yes! Finely mince all herbs and garlic by hand, then mix with softened butter and other ingredients. The texture will be slightly rustic but just as flavorful.
How long does it keep in the fridge?
Properly stored in an airtight container, it stays fresh for 5 days. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before using.
What can I use instead of parsley?
Try fresh cilantro plus a pinch of mint for a similar bright flavor. In a pinch, basil works but alters the taste slightly. Avoid dried herbs—they lack the freshness needed.
Why rest the butter before serving?
Resting for 30 minutes lets the herbs infuse the butter fully. Skipping this step may leave flavors uneven, with butter separating from the herbs.
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